This Blueberry Lemon Sauce is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to a dish. If blueberries aren’t in season, no worries! Just use frozen berries instead.

This, like so many other Pantry and Fridge Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought blueberry sauces or toppings.

10 Ways to Enjoy Blueberry Lemon Sauce

There are so many delicious ways to enjoy Blueberry Sauce that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration.

You can also substitute other berries such as strawberries (chopped), raspberries, or blackberries. If you prefer to keep it more plain, you can leave out the lemon juice and zest. Or, if you’d like a stronger lemon taste just add additional zest.

Blueberry Lemon Sauce With your breakfast

Blueberry Sauce is a great alternative to syrup for many breakfast recipes and serves as a great, fruity sweetener. Here are a few of my favorite ways to enjoy blueberry sauce with breakfast.

Blueberry Lemon Sauce

Ingredients:

Directions:

In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes.

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family.
She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life.
A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

My family loves blueberries in any fashion but especially with sauces. The combination of blueberry and lemon gives a tangy taste, great recipe. Very good idea to store the sauce for seconds and follow up “treats.”

I made this with raspberries, then mixed it in with a batch of whipped cream and used the resulting frothy, lightweight frosting to ice my lemon buttermilk cupcakes. Oh, so good! The lemony tang complemented the lemon in the cupcakes, and it was fruity rather than sugary, which I like in an icing. I’m betting you could also whip this into a great cream cheese frosting. Thanks for the recipe!

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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.